Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

Abstract

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective effect against oxidative stress measured on the human keratinocyte cell line.

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

“…Total titratable acidity was measured on 10 g of samples, which was homogenized with 90 ml of distilled water for 3 min in a Bag Mixer 400P (Interscience, St Nom, France), and expressed as the amount (milliliters) of 0.1 M NaOH to achieve the pH of 8.3. Organic acids were determined on water/salt-soluble extracts (WSEs) obtained from the biomass suspensions according to the method originally described by Osborne and modified by Weiss et al (1993) and analyzed as reported by Pontonio et al (2020) .…”

“…Two-dimensional electrophoresis was also carried out as described by Pontonio et al (2020) using non-linear (from 4.0 to 7.0) gradient immobilized pH gradient strips (Amersham Pharmacia Biotech, Uppsala, Sweden) for the isoelectric focusing.…”

In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins

“…Lactic acid bacteria (LAB) fermentation has been used for many years with plant proteins to improve their nutritional value (Montemurro et al, 2021;Tangyu et al, 2019). This proteolytic activity often leads to a release of bioactive peptides and an increase in digestibility (Pontonio et al, 2020;Verni et al, 2019). However, this activity is species and strain dependent, and in this way, there is a great variety of proteolytic activities (Raveschot et al, 2018).…”

Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research

“…Three different studies evaluated the impact of novel and conventional processing techniques on strawberry [ 9 ], coffee [ 10 ], and hemp matrices [ 11 ].…”

“…Pontonio and colleagues [ 11 ] studied a novel enzymatic and microbial bioprocessing to improve the antioxidant, nutritional, and functional properties of hemp ( Cannabis sativa L.). Hemp bioprocessing consisted of a combined enzymatic treatment with commercial food grade enzymes and ad hoc selected lactic acid bacteria.…”